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Turkey Mozzarella Sandwich



  • 1/2 C of The Olive Bin's Basil Olive Oil
  • 1/4 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 medium tomatoes, sliced
  • 1 C sliced mushrooms
  • 1/2 large red onion, sliced (more or less to taste)
  • 2 1/2 C shredded zucchini
  • 1 lb sliced turkey
  • 1/2 lb sliced mozzarella
  • 1 round loaf or 1 ciabatta loaf


  1. Combine olive oil, balsamic vinegar, salt, and pepper in a shallow dish or pan (9"x13" pan works well). 
  2. Place sliced tomatoes, mushrooms, and red onion in oil and vinegar mixture. Cover and let marinate for 30 minutes in refrigerator.
  3. Slice loaf in half horizontally and remove some of the bread from inside of both halves, leaving approximately 1"-thick shell.
  4. Remove vegetables from oil and vinegar mixture and set aside. Brush insides of bread with oil and vinegar mixture. 
  5. Layer half of the shredded zucchini, turkey, mozzarella, and vegetables individually on one piece of bread. Repeat layers of remaining zucchini, turkey, mozzarella, and vegetables. Cover with top piece of bread.
  6. Cut into wedges (for round loaf) or sections (for ciabatta); secure with a pick or skewer, and serve immediately.


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